:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/X2QDCRQ-LgjiFm7DvrJq/31ed4ef8e0a9e758e9e2d20abbc6a6.jpg "Baked White Bean Dip with Smoked Paprika")
Baked White Bean Dip with Smoked Paprika
Fresh, tangy goat cheese and smoked paprika flavor this delicious baked white bean dip adapted from Chowhound community member Ali.
Ingredients
- 2 can white beans
- 1⁄3 Cup mild-tasting olive oil
- 2 clove medium garlic
- 11⁄2 teaspoon smoked paprika, plus more for sprinkling
- 5 ounce soft goat cheese, such as becheron
- Kosher salt
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Directions
Heat the oven to 400°F and arrange a rack in the middle.
In a food processor, purée the beans with the olive oil, garlic, smoked paprika, half the goat cheese, and a pinch of salt. If it looks too thick, add a little water to achieve the consistency of a dip. Taste and add more salt if needed.
Scrape the dip into a shallow, oven-safe serving dish. Top with the remaining goat cheese, sliced thin, and a sprinkling of smoked paprika.
Bake until hot and bubbly, 15-20 minutes. Serve immediately.
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TASTElistBaked White Bean Dip with Smoked Paprika
Fresh, tangy goat cheese and smoked paprika flavor this delicious baked white bean dip adapted from Chowhound community member Ali.
Heat the oven to 400°F and arrange a rack in the middle.
In a food processor, purée the beans with the olive oil, garlic, smoked paprika, half the goat cheese, and a pinch of salt. If it looks too thick, add a little water to achieve the consistency of a dip. Taste and add more salt if needed.
Scrape the dip into a shallow, oven-safe serving dish. Top with the remaining goat cheese, sliced thin, and a sprinkling of smoked paprika.
Bake until hot and bubbly, 15-20 minutes. Serve immediately.
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